PMID- 38138608
OWN - NLM
STAT- MEDLINE
DCOM- 20231225
LR  - 20231225
IS  - 1420-3049 (Electronic)
IS  - 1420-3049 (Linking)
VI  - 28
IP  - 24
DP  - 2023 Dec 15
TI  - Effect of Pulsed Electric Field Technology on the Composition and Bioactive 
      Compounds of Black Soldier Fly Larvae Dried with Convective and 
      Infrared-Convective Methods.
LID - 10.3390/molecules28248121 [doi]
LID - 8121
AB  - In recent years, an increasing interest has been shown in alternative food 
      sources. Many studies are focused on the use of insects. The aim of this study 
      was to investigate the changes in the chemical and thermal properties of black 
      soldier fly larvae influenced by the pulsed electric field (PEF) and convective 
      (CD) or infrared-convective (IR-CD) drying techniques. Examinations of the basic 
      chemical composition, properties of extracted fat (fatty acid composition, acid 
      and peroxide values, and oxidative stability), total polyphenol content, 
      antioxidant activity, allergen content, and thermogravimetric analysis (TGA) were 
      performed. Generally, the results showed that dried black soldier fly larvae are 
      a good source of protein and fat, up to 33% and 44%, respectively. The fat 
      extracted from the dried insects consisted mainly of saturated fatty acids (above 
      75%), in particular lauric acid (C12:0). A good oxidative stability of the fat 
      was also observed, especially from samples dried with the IR-CD method. The 
      convective drying technique allowed for better preservation of protein content 
      compared to samples dried with the IR-CD method. Nevertheless, samples treated 
      with PEF were characterized by significantly lower protein content. The samples 
      after PEF pretreatment, with an intensity of 20 and 40 kJ/kg and dried with the 
      IR-CD method, were represented by a significantly higher total polyphenol content 
      and antioxidant activity. Furthermore, in most cases, the convectively dried 
      samples were characterized by a higher allergen content, both crustaceans and 
      mollusks. Taking into account all of the investigated properties, it can be 
      stated that the samples without treatment and those that were PEF-treated with an 
      intensity of 40 kJ/kg and dried with the infrared-convective method (IR-CD) were 
      the most rewarding from the nutritional point of view.
FAU - Bogusz, Radoslaw
AU  - Bogusz R
AUID- ORCID: 0000-0003-2547-7561
AD  - Department of Food Engineering and Process Management, Institute of Food 
      Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 
      Warsaw, Poland.
FAU - Brys, Joanna
AU  - Brys J
AUID- ORCID: 0000-0002-7852-3624
AD  - Department of Chemistry, Institute of Food Sciences, Warsaw University of Life 
      Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
FAU - Onopiuk, Anna
AU  - Onopiuk A
AUID- ORCID: 0000-0002-9861-606X
AD  - Department of Technique and Food Development, Institute of Human Nutrition 
      Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 
      Warsaw, Poland.
FAU - Rybak, Katarzyna
AU  - Rybak K
AUID- ORCID: 0000-0003-3595-0818
AD  - Department of Food Engineering and Process Management, Institute of Food 
      Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 
      Warsaw, Poland.
FAU - Witrowa-Rajchert, Dorota
AU  - Witrowa-Rajchert D
AUID- ORCID: 0000-0002-0937-3204
AD  - Department of Food Engineering and Process Management, Institute of Food 
      Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 
      Warsaw, Poland.
FAU - Nowacka, Malgorzata
AU  - Nowacka M
AUID- ORCID: 0000-0003-4689-6909
AD  - Department of Food Engineering and Process Management, Institute of Food 
      Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 
      Warsaw, Poland.
LA  - eng
GR  - RPMA.01.01.00-14-8276/17/The research for this publication was carried out with 
      the use of research equipment purchased as part of the "Food and Nutrition 
      Centre-modernisation of the WULS campus to create a Food and Nutrition Research 
      and Development Centre (CZiZ)" co-financed by/
PT  - Journal Article
DEP - 20231215
PL  - Switzerland
TA  - Molecules
JT  - Molecules (Basel, Switzerland)
JID - 100964009
RN  - 0 (Antioxidants)
RN  - 0 (Fatty Acids)
RN  - 0 (Polyphenols)
RN  - 0 (Allergens)
SB  - IM
MH  - Animals
MH  - Larva
MH  - *Antioxidants
MH  - *Diptera
MH  - Fatty Acids
MH  - Polyphenols
MH  - Allergens
PMC - PMC10745468
OTO - NOTNLM
OT  - allergens
OT  - chemical composition
OT  - drying
OT  - edible insects
OT  - fatty acid composition
OT  - oxidative stability
OT  - polyphenols
OT  - thermal properties
COIS- The authors declare no conflict of interest.
EDAT- 2023/12/23 12:43
MHDA- 2023/12/25 06:43
PMCR- 2023/12/15
CRDT- 2023/12/23 01:17
PHST- 2023/11/10 00:00 [received]
PHST- 2023/12/11 00:00 [revised]
PHST- 2023/12/14 00:00 [accepted]
PHST- 2023/12/25 06:43 [medline]
PHST- 2023/12/23 12:43 [pubmed]
PHST- 2023/12/23 01:17 [entrez]
PHST- 2023/12/15 00:00 [pmc-release]
AID - molecules28248121 [pii]
AID - molecules-28-08121 [pii]
AID - 10.3390/molecules28248121 [doi]
PST - epublish
SO  - Molecules. 2023 Dec 15;28(24):8121. doi: 10.3390/molecules28248121.